Abstract
The effects of an Indonesian non-salted fermented soybean product, tempeh, on iron bioavailability and lipid peroxidation are suspected to contribute to iron deficiency. Three groups of iron-deficient Wistar-strain rats were fed a diet of casein (C), unfermented soybean (U), or tempeh (T) for 11 days. Liver iron concentration and superoxide dismutase (SOD) activity in rats fed the T diet was significantly higher than in rats fed the U diet. The concentration of liver thiobarbituric acid-reactive substances (TBARS) was significantly higher in rats fed the U diet than in rats fed the C diet, but did not significantly differ between rats fed the C and T diet. The results of this study confirmed that the fermented soybean tempeh increased liver iron, compared with unfermented soybean, without promoting lipid peroxidation in iron-deficient anemic rats. Keywords: Iron deficiency anemia; lipid peroxidation; soybean; tempeh
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